Cauliflower Crust Pizza with Roasted Veggies

 

Total Time: 1 hr

Prep: 30 min
Cook: 30 min

Yield: 2-4 servings
Level: Intermediate

4 servings

Cauliflower Crust with Roasted Veggie Pizza

For the crust:

  • 1 head of cauliflower
  • 2 eggs
  • 1/2 cup cornmeal
  • Italian spices
  • Salt & Pepper
  • 1 Teaspoon coconut or olive oil

For the toppings:

  • 1/2 cup cherry tomatoes
  • 1 cup sliced mushrooms
  • 1/2 orange bell pepper, sliced
  • 1/4 red onion, sliced
  • 1 Tablespoon Olive Oil
  • Salt & Pepper
  • Pizza Sauce (I buy the one with the lowest sugar content)
  • Cheese
  • Parsley

Directions:

  1. Preheat the oven to 450.
  2. Chop the cauliflower into medium pieces.
  3. Heat a large skillet over medium high heat and add oil.
  4. Place the cauliflower in the hot oil, stir to cover, and place a lid on the skillet. Check skillet every few minutes to keep cauliflower from burning, but let it get nicely browned on the outside.
  5. Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes before continuing to the next step (adding hot cauliflower to raw eggs will cause the eggs to scramble).
  6. Place eggs, cornmeal, and seasoning in a blender. Add semi-cooled cauliflower to the blender and puree until it becomes a semi-smooth, thick batter.
  7. Cover a baking sheet with parchment paper and pour batter into the center of the paper. Spread until you have about a ½ inch thick crust or thinner if desired.
  8. Bake the crust for about 20 minutes, checking occasionally to keep from burning. (I like crispy edges, so I let it brown a little longer.)
  9. Remove from oven, top with pizza sauce, cheese, and roasted veggies (see below).
  10. Return the pizza to the oven for 5-10 minutes or until the cheese has melted, top with fresh parsley.

Toppings:

  1. Mix the vegetables, spices, and oil together in a shallow baking dish.
  2. Roast in the oven for 15-20 minutes, stirring once while cooking.
  3. Remove the baking dish from the oven.

*I like to cook the vegetables separately to avoid making the crust soggy.

*While this crust is tasty, it isn't as durable as traditional crust. If you add a lot of sauce and toppings, you will need to eat it with a fork instead of picking it up the good old fashioned way!